[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

David’s Recipes – Need an elegant party flavor? Let David Venable show you how to make his twice-baked Italian White Chocolate-Cranberry Biscotti. For more great take-away recipes, visit https://qvc.co/UkmLr.

White Chocolate-Cranberry Biscotti
Makes 16–18

Ingredients:
6 Tbsp butter
2/3 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1 Tbsp orange zest
2 whole eggs
1 egg yolk
2 cups flour
1-1/2 tsp baking powder
3/4 cup dried cranberries
3/4 cup white chocolate chips
8 oz white chocolate, chopped

Preparation:
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Fit a stand mixer with a paddle attachment and cream the butter, sugar, salt, and vanilla. Add the orange zest, eggs, and egg yolk, and beat until combined.

Combine the flour and baking powder in a small bowl. Add the flour mixture, cranberries, and white chocolate chips to the butter and egg mixture and mix on medium speed until the flour is incorporated.

With floured hands, form the dough into a log on the baking sheet, leaving about 3/4″ empty on each side. Place the baking sheet on the middle rack of and bake for 45 minutes, or until golden brown. Let the dough cool for 30 minutes.

Reduce the oven temperature to 325°F. On a cutting board, slice the cooled biscotti diagonally in 1/2″ slices. Return the biscotti, sliced side down, to the baking sheet and bake for 35 minutes, or until the biscotti is golden brown and dry, but still soft in the center.

While the biscotti are cooling, melt the white chocolate in a double boiler. Once cool, dip the long, straight side of each biscotti into the white chocolate and place the cookies on a cooling rack, sliced side down. Keep a baking sheet underneath to collect the chocolate drippings. Let the chocolate cool completely before serving.

Biscotti are one of the home cook’s most elegant desserts. They stay fresh and crunchy at room temperature for weeks. And best of all, they dress up beautifully. Today I’m going to show you how to make my White Chocolate-Cranberry Biscotti from scratch. For those fancy coffee-shop worthy slices, be sure to cut the biscotti at a steep angle using a serrated or bread knife. Wait until the dough is cooled, but not too long. That way you get nice, clean, even slices. These cookies make for great party favors. For more take-away recipes, why not check out my Sugar-Coated Mixed Nuts or Chocolate Fruit Dip? You’ll find both of those how-to videos on YouTube.

How the Chlorella Cell Wall is Cracked

For more information visit:

https://blog.watershed.net/2013/04/09/pressure-release-vs-dynomill-chlorella/

The fiber in Chlorella is famous for removing heavy metals and other synthetic toxins from the body. ) Photone of the absorbing substances in Chlorella fiber is sporopollenin, a naturally occurring carotene-like polymer that is extremely resistant to degradation. Chlorella’s cell wall is comprised of 3 layers. The middle layer contains the thickest cellulose microfibrils. The outer layer is extremely resistant to tearing or breakage. The characteristics of this fiber are unique to Chlorella and why it is so important that we consistently have Chlorella in our diet because it is not found in any other food source. Even dead Chlorella has the ability to soak up toxins after it has bonded with them.

However, because this outer shell of the chlorella cell is so hard that the chlorella cell must be cracked open so its nutrients can be accessed by the body. There are two methods of opening the cell wall, Pressure Release and DynoMill.

The Dyno®-Mill method of opening Chlorella’s cell wall completely crushes the wall and micronizes its nutrients so the body can absorb its nutrients. The Dyno®-Mill process uses thousands of very small glass beads (2 mm in diameter) such as those pictured here that are placed in a drum with the Chlorella and spun together for several minutes. It is an effective way to open the Chlorella cell wall. This milling process, which can be compared to milling wheat into flour, pulverizes the Chlorella cell rather than just gently cracking it open.

The state-of-the-art Pressure-Release® method used by one of our manufacturers is an entirely new approach to opening Chlorella’s cell wall. As the Chlorella cells pass through the specially designed Pressure-Release® chamber they rupture, or crack open, due to the sudden and extreme changes in pressure.

Both methods are effective. Opinions vary on which method is nutritionally better, DynoMill or Pressure Release. The best thing to do is try both kinds of chlorella and see if you like one more than the other.

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